Broil

To clean leeks, trim off 3 inches of the green and then slice them in half lengthwise. Run under cold water to remove sand, then continue with the recipe.

Crepas de Cajeta con Nuez Cajeta (or dulce de leche, as it is known in other Latin American countries) is a thick caramel sauce traditionally made with goat's milk, though cow's milk is also commonly used. If you can't find cajeta, you can substitute dulce de leche, now available in many supermarkets (look for it next to the ice cream sauces). Cajeta is sold at Mexican and Latin American markets.

These are equally good with either ground pork or ground lamb.

Steamed chayote squash and white rice cooked with one-fourth cup cream of coconut added to the water are fitting inside dishes. Buy individual tartlets to top off the menu.

Table salt works fine here, but teaming sea salt with fleur de sel adds a refined touch.

If you prefer to serve prosciutto without the mayonnaise, the spread here can be replaced by tomato slices sprinkled with a little chopped rosemary.

Can be prepared in 45 minutes or less.

A colorful, delicious dish from Lantana's Restaurant, Grand Cayman, West Indies.

In India, chicken is one of the most popular foods cooked in the tandoor, the ubiquitous clay oven. The secret to the bird's distinctive taste and tender texture is a yogurt marinade enhanced with spices. Here we pour one over chicken breasts, which are cooked on a grill. The chicken is served on toasted bread spread with a mayonnaise spiked with mint, cilantro and chili, flavors common in Indian relishes. Try to find Indian beer such as Taj Mahal or Kingfisher to go along with the meal. Offer fresh mangoes for dessert.

Brian Polcyn of the Five Lakes Grill in Milford, Michigan, has updated this Mexican favorite by oven-roasting the stuffed chilies rather than coating them with batter and frying them. The chilies are presented on a bed of rich-tasting caramelized onions.

Start with grilled country bread spread with olive paste, or olivada, available at Italian markets, specialty foods stores and some supermarkets. Or puree pitted, black, brine-cured olive oil in a processor.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.